Fish Stock

Fish stock needs very little cooking to develop a delicious flavour. Indeed, lengthy simmering may lead to bitterness, with the exception of fish soups and the rich stock used as the base of a bouillabaisse. The essentials for a good fish stock are really fresh fish bones or small whole fish that have had the gills removed, as well as all traces of blood in the spine. A strong nylon brush should be used to scrub the spine thoroughly followed by a good rinse under cold running water for 5 mi